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===Aroma and Flavor Profile===
The general flavor profile of kveik yeast is ester-driven, although a wide range of subtle differences appears to exist between strains. Kveik in it's traditional form is usually a blend of closely related strains. The "Stranda" kveik was described as "lemon, nuts, grain, and straw" by Lars Marius Garshol. The Hornindal kveik with bacterial contamination was described as fruity, milky caramel, honey, and mushroom with a very unique aroma. The Muri kveik was described as earthy on the nose, and fruity tasting with hints of rubber and sulfur and a thinner mouthfeel than the others.
==Recent Yeast Lab Analysis==